One Pan Chicken Thighs and Brussels Sprouts

Overhead view of pan with cooked chicken thighs and brussel sprouts topped with goat cheese.

5 from 3 votes

One Pan Chicken Thighs and Brussels Sprouts

This recipe for One Pan Chicken Thighs and Brussels Sprouts is a weeknight dinner show stopper. Quick and easy to prepare, these flavorful juicy chicken thighs are perfectly seasoned and topped with goat cheese crumbles and pomegranate for a delicious meal!

Prep Time10

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

8 chicken thighs (approx. 2 lbs.) boneless, skinless
1 tsp paprika
1 tsp ground mustard
1 tsp garlic powder* *more to sprinkle over brussels sprouts
½ - 1 tsp pepper*
½ tsp sea salt*
2 T olive oil separated
1 ½ lb Brussels sprouts stems removed and halved
1/2 red onion sliced thin
½ c chicken stock
2 tsp Dijon mustard
2 T balsamic
2 garlic cloves minced
½ c goat cheese crumbles
⅓ c pomegranate arils

Instructions

Pat chicken thighs dry and season with salt, black pepper, ground mustard, paprika and garlic on both sides. Gently rub it into the chicken and allow it to sit for 15-30 minutes if possible.
Heat 1 tablespoon olive oil over skillet preheated to medium high heat. Place chicken in hot oil and allow to sear for 3-4 minutes per side. Chicken will start to pull away from the pan when ready to flip.
Remove the chicken from the skillet and set aside. (It will not be fully cooked at this time, and that is ok!) Add another tablespoon of olive oil and add the onion to hot oil, sautéing for 2-3 minutes. Add the Brussels sprouts and try to shake skillet to allow as many sprouts as possible to be cut side down. Don't touch them for about 4-5 minutes or until they start to get golden brown and crisp. Stir, sprinkle with salt, pepper and garlic as desired and allow to cook for another 2- 3 minutes.
While the sprouts cook, whisk together the chicken stock, balsamic vinegar, dijon mustard, and garlic. Add the chicken back into the skillet, pour the balsamic mixture over top. Cover the pan and allow to simmer for about 7-10 minutes more or until the chicken reaches 170°F-175°F internal temperature and sauce has slightly reduced.
Remove from the stove, allow to rest for 5 minutes for juiciest chicken. Sprinkle with goat cheese and pomegranate arils and serve!

Notes

Allow your chicken thighs to sit out for about 15-20 minutes before adding to the skillet. This will allow for the most even cooking time.

Use a large pan. You don't want the pan overcrowded in this recipe so use a 12 inch skillet if possible for best results.

Let the chicken sit with the rub on it for about 15-30 minutes. Since you're not using a chicken marinade in this recipe, you don't have to worry about it soaking for hours. But letting the spice rub sit for just short amount of time will improve the overall flavor of the chicken. It can sit with the seasoning for up to 24 hours

Nutrition